Popular Conditions & Diets
Ingredients
19
Time
1h 20m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
19
Time
1h 20m
Serves
4
Dinner
1 Tbsp
Extra-Virgin Olive Oil
2
Carrots
peeled and finely chopped
1 stalk
Celery
finely chopped
1/2
Yellow Onion
finely chopped
1 lb
Ground Lamb
1/2 tsp
Kosher Salt
or to taste
1/4 tsp
Black Pepper
or to taste
4
Garlic Cloves
minced
1 Tbsp
Fresh Sage
chopped
1 tsp
Fresh Rosemary
chopped
1 cup
Dry White Wine
1 3/4 cups
Chicken Stock
divided
1 1/2 cup
Milk
divided
320 g
Dry Rigatoni Pasta
1 cup
Frozen Peas
1/4 cup
Pasta Water
reserved
3 Tbsp
Unsalted Butter
1/2 cup
FreshParmesan Cheese
grated, plus extra for garnish
1/4 cup
Fresh Parsley
chopped (optional, for garnish)
1
Heat a large dutch oven over medium heat and add the oil. Once warm, add the carrots, celery and onion and sauté for about five minutes, until just starting to soften. Add the lamb and break apart with the back of a wooden spoon. Cook, stirring often until cooked through, about eight to ten minutes. Season with salt and pepper.
2
Add the garlic, sage and rosemary and cook for one minute.
3
Pour in about half the wine to deglaze and scrape up any bits on the bottom. Pour in the remaining wine and cook until reduced by half, about three to five minutes. Add in half the stock and half the milk and stir to combine. Bring to a simmer and then reduce the heat to low, cover partially and cook for 30 minutes, stirring occasionally.
4
After 30 minutes, pour in the remaining stock and milk. Cover partially again and cook for 30 minutes, stirring occasionally.
5
Cook the pasta according to package directions, until al dente, adding the frozen peas with five minutes remaining. Reserve the pasta water and set aside.
6
Add the cooked pasta and peas to the pot with the meat sauce and add ¼ of the pasta water and toss on low heat until combined, adding more water as needed. Stir in the butter and cheese and toss until glossy. Season with salt and pepper.
7
Divide the pasta onto plates and top with more parmesan cheese and parsley. Enjoy!
8
Substitutions: Gluten-Free: use a gluten-free pasta of choice. No rigatoni: use pappardelle or penne. No dairy: omit the parmesan cheese and butter. White wine: use dry vermouth, or use more chicken stock instead of alcohol.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
